Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF
This is a simple roast pork recipe with a raspberry sauce to change it up from the usual apple or cranberry. Don't over simmer or add too much cornstarch or it'll be like eating jam rather than sauce
Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF
This is a simple roast pork recipe with a raspberry sauce to change it up from the usual apple or cranberry. Don't over simmer or add too much cornstarch or it'll be like eating jam rather than sauce
Cooking Instructions
- 1
Let the pork joint come to room temperature for 30 minutes before starting
- 2
Preheat the oven to gas 8 / 220C / 450F
- 3
Mix the oil, salt, pepper and sage together into a paste
- 4
Pat dry the pork then rub the oil mixture all over well
- 5
Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours
- 6
When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
- 7
Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil
- 8
Turn down to a simmer and let reduce for 10 minutes
- 9
Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
- 10
Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar
- 11
Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices
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